Summer pudding with thick Jersey cream – by Shaun Rankin

Ingredients

(Serves four)
65g caster sugar
500g mixed fresh berries (blackberry, strawberry, redcurrant, raspberries)
65g raspberry purée
65g blackcurrant purée
100ml water
125g strawberry purée
5 x slices (or more) of day-old white bread
Berries to garnish the plate
Thick Jersey cream
Fresh mint to garnish

Method
In a large pan add the caster sugar and all the purées together with 100ml of water. Bring to the boil, set aside and leave to cool. Then add the fresh berries.

Using a pastry cutter, cut the white bread to fit your chosen moulds (about 200ml capacity each). Line the mould with clingfilm. Dip your bread into the cold mixed purée, allowing the bread to soak up the purée. Then place the soaked bread at the bottom and around the edge of the mould. Spoon in some of the berries to fill the cavity, then top with more soaked bread to form a lid. Press down firmly on the lid to compact. Once all four are complete, compact again and set in the fridge overnight, preferably with a weight on top of each one.

To finish, carefully turn the pudding out of its mould and clingfilm. Place on the plate and spoon on the remainder of the purée on the pudding.

Garnish with fresh berries, mint and a good dollop of thick, thick Jersey cream.

Shaun Rankin, executive chef, Bohemia, St Helier, Jersey